Chicken Soup With Rice
serves 4-6
"Each month is gay, each season nice, when eating chicken soup with rice." - Maurice Sendak, Chicken Soup with Rice
6 cups low-sodium chicken broth
1 cup long-grain white rice
1 carrot, thinly sliced
1 celery stalk, finely chopped
2 boneless, skinless chicken breast halves (1 whole breast), thinly sliced
salt and pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
prep: 15 minutes
total: 40 minutes
large saucepan
1. Heat the broth in a large saucepan over medium-high heat. Meanwhile, prep the ingredients. Season the chicken slices generously with salt and pepper.
2. When the broth starts to boil, turn the heat down so it simmers briskly. Add the rice, carrot and celery. Simmer until the rice is tender, about 20 minutes.
3. Add the chicken and cook 8-10 minutes to let it absorb the broth and cook through. Take the pan off the heat and stir in the lemon juice and parsley. Season to taste with salt and pepper.
2. When the broth starts to boil, turn the heat down so it simmers briskly. Add the rice, carrot and celery. Simmer until the rice is tender, about 20 minutes.
3. Add the chicken and cook 8-10 minutes to let it absorb the broth and cook through. Take the pan off the heat and stir in the lemon juice and parsley. Season to taste with salt and pepper.
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